Cooking process
If you are as much an admirer of Korean cuisine as I am, then you will also like this dish – he from chicken ventricles. At its core, this dish does not differ from dishes with the same name, but from other types of meat or fish, perhaps with only one difference, personally I prefer to pre-boil the chicken stomach, while the majority of it is prepared from raw meat or fish.
He from chicken stomachs in Korean is prepared simply and will become an excellent independent dish or a side dish to the main course.
Prepare all the products on the list.
Clean the chicken stomach from the internal rough skin, if it is available, my stomachs have been sold already cleaned. Fill chicken stomach with water (2 liters), add salt (1 tsp) and cook for 1.5 hours, until soft.
With the ready stomachs drain the water, let them cool and cut into strips.
Carrots rub the grated carrot.
We spread chopped chicken ventricles into a bowl to carrots.
We also add garlic through the press.
Onions are cut into half rings and fried in vegetable oil until soft, 5-7 minutes. The onion should not become reddened, and, moreover, burned, otherwise the dish will be bitter.
Add to the bowl with chicken stomach fried onions, vinegar, seasoning for Korean carrots.
We pour in soy sauce and mix all the ingredients well, if necessary, dosalize he. Add black ground pepper.
Cover the dish with a saucer so that it compresses the contents of the bowl well, and then put the yoke (load). We send it to the refrigerator for 1-3 hours.
We put the finished he from chicken stomachs on a dish and serve it to the table.
Bon Appetit!
He from chicken stomachs in Korean
We will prepare a dish of Korean cuisine “He” today from chicken stomachs and enjoy the taste of the variation of this dish!
Ingredients
Chicken stomachs – 500 g
Onion – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves
Soy sauce – 2 tbsp.
Olive oil – 2 tbsp.
Vinegar 9% – 1.5 tablespoons.
Salt – to taste
Pepper black ground – to taste
Seasoning for Korean carrots – 1 tsp. (optional)
Cooking process
If you are as much an admirer of Korean cuisine as I am, then you will also like this dish – he from chicken ventricles. At its core, this dish does not differ from dishes with the same name, but from other types of meat or fish, perhaps with only one difference, personally I prefer to pre-boil the chicken stomach, while the majority of it is prepared from raw meat or fish.
He from chicken stomachs in Korean is prepared simply and will become an excellent independent dish or a side dish to the main course.
Prepare all the products on the list.
Clean the chicken stomach from the internal rough skin, if it is available, my stomachs have been sold already cleaned. Fill chicken stomach with water (2 liters), add salt (1 tsp) and cook for 1.5 hours, until soft.
With the ready stomachs drain the water, let them cool and cut into strips.
Carrots rub the grated carrot.
We spread chopped chicken ventricles into a bowl to carrots.
We also add garlic through the press.
Onions are cut into half rings and fried in vegetable oil until soft, 5-7 minutes. The onion should not become reddened, and, moreover, burned, otherwise the dish will be bitter.
Add to the bowl with chicken stomach fried onions, vinegar, seasoning for Korean carrots.
We pour in soy sauce and mix all the ingredients well, if necessary, dosalize he. Add black ground pepper.
Cover the dish with a saucer so that it compresses the contents of the bowl well, and then put the yoke (load). We send it to the refrigerator for 1-3 hours.
We put the finished he from chicken stomachs on a dish and serve it to the table.
Bon Appetit!